9 inch baked pie shell (or 2 - 8 inch store bought)
¼ cup sugar
1 envelope unflavored gelatin
1 cup sliced rhubarb
3 egg whites
¼ teaspoon cream of tarter
1/3 cup sugar
½ cup chilled whipping cream
Directions:
Mix sugar and gelatin
together in a saucepan. Stir in rhubarb and cook over medium heat
stirring until mixture boils, sugar melts and rhubarb softens. Place
pan in a bowl of ice, or cool in the refrigerator. (Can freeze
rhubarb sauce for up to 3 months) Beat egg whites and cream of
tarter until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time.
Beat until stiff and glossy. Fold into cooled rhubarb sauce.
Beat cream in a chilled bowl until stiff. Fold
into rhubarb meringue.
Pile into a pie shell and let cool for 3 hours
or until set.
